Nov. 19, 2013

Jenna Irving, who operates the Little Morocco stand at the Downtown Farmers Market. / Special to the Register

Written by

Heather Torpy

Special to The Register

Jenna Irving and her husband started Little Morocco last April and have been sharing their love of Morocco with Iowans ever since. Irving wants to introduce more people to the culinary heritage of Morocco, especially Moroccan pastries, which she considers a secret art.

What made you start selling Moroccan pastries?

My husband, Taoufik Essaidi, was born and raised in Casablanca, Morocco, and I have grown to love Morocco so much. I wanted to share my love of Morocco in this medium as well as create a gateway to what could become something bigger in Des Moines, where there was surprisingly little in regards to authentic Moroccan cuisine when we started.

What is unique about Moroccan pastries?

Moroccan pastries are so unique to Morocco. Recipes have been passed down from generation to generation often without measurements, but through demonstration, taught through texture rather than numbers. Moroccan pastries use a lot of ground almonds, walnuts, semolina flour, and orange blossom water. Also, they are a lot less sweet than the average dessert, as they are usually accompanied by very sweet mint tea.

What are ghoribas?

Ghoribas, also called ghribas, are basically the Moroccan version of a cookie. The word originally meant “mysterious” which is probably suitable considering the recipes usually each have their own mystery. There are many varieties — some are like shortbreads, some like the American macaroons, all with unique textures and flavors.

Describe the gazelle horn and almond briouat.

The gazelle horn is probably the most well-known and loved pastry of Morocco. It is a thin flaky pastry, filled with Moroccan almond paste, (Moroccan almond paste differs from the commonly known almond paste as it does not contain almond extract but is infused with a hint of orange blossom water). The almond briouat (pronounced bray-watt) is Moroccan almond paste wrapped inside a paper thin pastry similar to phyllo dough and dipped in honey.

How would you describe kikat smida?

Kikat smida, also commonly called shamiya in Morocco is a well-loved version of cake made with semolina flour. Little Morocco’s version is flavored with lemon, topped with a citrus syrup and candied lemon. Our menu will be expanding in the coming future with other cake varieties such as almond chocolate date cake and honey almond cake.

Where can people find your product?

Anyone can order our pastries year-round online and we will deliver. We were at the Downtown Farmers Market and we will be at the upcoming winter market as well (Friday and Saturday) at Capital Square and Kaleidoscope Mall (in downtown Des Moines). Our website, www.littlemoroccopatisserie.com, has our full menu.